Demi Chef de Partie

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury. MAIN DUTIES AND RESPONSIBILITIES:   - - - Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy. - Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation. - Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet. - Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times. - Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel. - Co-ordinates with colleagues whenever necessary regarding operational problems. - Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety. - Participates in regular meetings and briefings as may be scheduled. - Understands and abides by all safety rules, emergency procedures and fire prevention regulations. - To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations. - To work closely with Hygiene Officer in implementing all hygiene and safety procedures.  - - - Participates in any scheduled training and development program that may improve personal or departmental standards. - Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel. - To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards. - To provide friendly, courteous and professional service at all times. - To maintain good working relationships with colleagues and all other departments. - To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety. - To comply with local legislation as required. - To respond to any changes in the department as dictated by the needs of the hotel. - To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs. - To attend training and meetings as and when required.  Diploma or degree in vocational hospitality, 3-4 years experience in 4-5 star Hotel Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.